Ranch Salad with Roasted Vegetables

This recipe is amazing. I came across it in the Kraft food and family magazine. It is very easy to prepare and the whole time it takes to make it is less than 45 minutes. That is my kind of meal. I like to cook food that tastes good and takes less than an hour to make unless of course I can make it in a slow cooker. Hope you enjoy this recipe.


1lb red potatoes (six to eight) cut into 1 inch chunks.
2 carrots, cut into 1/2 inch thick slices. I like using baby carrots for this and cutting them up into smaller pieces.
1 small red onion cut into very thin slices. I would not use a big onion for this salad because they could overwhelm other flavors. If you have a big onion, you might want to cut it in half.
1 Tbsp of olive oil
1 package of torn romaine lettuce. It is sometimes cheaper to buy the packages of romaine hearts and cut the lettuce up yourself.
1/3 cup Kraft light ranch dressing
2 Tbsp Kraft grated parmesan cheese

How To Prepare
Heat your oven to 425 degrees F
Combine the first 4 ingredients into a baking pan.
Bake for 25 minutes or until the vegetables are tender. Stir after 15 minutes and then let cool for 5 minutes.
Toss the lettuce with the dressing and place on a serving dish or individual plates. Top with the roasted vegetables and cheese.

Try this out and let me know how you like it. I look forward to reading your comments.